Sriracha Baked Tofu Rice Bowls
These sriracha baked tofu rice bowls with edamame, avocado and carrot are easy to make, full of flavour and packed with nutrition.
Recipe Features
- Meal prep-friendly: These are perfect for prepping in advance for yummy meals all week.
- Easy to customize: See below for alternative ingredients and sauces.
- Vegan, gluten-free and oil-free: Works for those with dietary restrictions.
- High in protein: High in plant-based protein thanks to tofu and edamame.
Ingredients Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Tofu – use firm or extra-firm.
- Sriracha – easy to find at grocery stores or Asian specialty food stores, look for the red sauce with the green lid! If you can’t find sriracha, sambal oelek or any other garlic chili paste works.
- Greens – I like to use mixed field greens but spinach or kale would work too.
- Rice – white or brown both work or you can use cauliflower rice or any other grain like quinoa.
- Edamame – I like frozen shelled to keep things quick and easy.
- Soy Sauce – Use gluten-free tamari if needed.
- Maple Syrup – can be swapped for agave syrup.
Step by Step Instructions
Step 1. Make the baked tofu. Mix the cubed tofu with the sriracha, soy sauce and garlic powder, then place it on a parchment paper-lined baking sheet and bake for about 30 minutes until golden brown and crispy.
Step 2. Prepare the rice, edamame and carrot. If you don’t have rice and edamame prepared, start cooking those now, according to package instructions. Slice the carrot up as as well.
Step 3. Make the dressing. Whisk up the dressing ingredients in a container and set aside.
Step 4. Assemble the bowls. Start with a handful of greens then add the cooked rice, edamame, carrot, avocado and baked tofu. Top with sauce and sesame seeds and dig in.
Recipe Notes
- Seasoning: Try adding shichimi togarashi, dulse, kelp or wakame flakes for extra flavour nutrition, crumbled nori or roasted seaweed snacks work too.
- Grains: Rice can be replaced with farro, freekeh or quinoa or for a lower-carb option, cauliflower rice or zucchini noodles.
- Veggies: Carrot can be replaced with, or you can add thinly sliced radish or cucumber, steamed broccoli, shredded red cabbage or finely chopped green onions.
- Fruit: Tropical fruit like mango or pineapple makes a nice addition.
- Try coconut peanut sauce or almond satay sauce as alternative dressings.
How to Store
- Fridge: Store assembled bowls for up to 4 days in a sealed container in the fridge.
- For best results keep the greens and sauce separate until just before serving.
Related Recipes
Here are some more yummy bowls to try:
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Sriracha Baked Tofu Rice Bowls
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Main Dish
- Method: Oven
- Cuisine: Asian
- Diet: Vegan
Description
These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They’re easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead.
Ingredients
For the Sriracha Baked Tofu
- 1 package organic, sprouted extra-firm tofu (or firm or extra-firm tofu of choice)
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce or gluten-free tamari
- 2 tsp garlic powder
For the Dressing
- 1/4 cup soy sauce or gluten-free tamari
- 3 tbsp pure maple syrup
- 2 tbsp fresh lime juice (or orange juice)
- 2 tsp sesame oil (replace with water for oil-free)
- 1 tsp sriracha
For the Bowls
- big handful of greens per serving
- 2 cups cooked white or brown rice (1/2 cup per bowl)
- 2 cups cooked edamame (1/2 cup per bowl)
- 4 small carrots, peeled and grated or julienned
- 1 avocado, sliced (1/4 per bowl)
- 8 tsp sesame seeds (approx. 2 tsp per bowl)
Instructions
- Pre-heat oven to 400 degrees F.
- Cut tofu into small cubes and toss with sriracha, soy sauce and garlic powder. Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 25-35 minutes until golden brown and crispy.
- While the tofu is baking, cook the rice and edamame according to package instructions. Keep in mind if you’re using brown rice, you may need up to 45 minutes to cook it so get that started before the tofu.
- Grate or julienne the carrots.
- Whisk all the sauce ingredients together in a small dish or container.
- Assemble the bowls by preparing 4 bowls or containers then adding a handful of greens to each. Divide the rice, edamame, carrot, tofu and avocado between the bowls. Top each with the sesame seeds and a drizzle of the sauce.
Notes
If storing leftovers, keep the greens, avocado and sauce separate until serving. If making meal prep containers, start with the rice, edamame, tofu and carrot, then add a little sauce and put the greens on top. To keep fresh, add the avocado just before, or at least on the day of serving. Assembled bowls can be stored in the fridge for up to 4 days if you leave the greens and avocado off.
The greens can be optional. Just the rice, tofu, edamame, carrot and sauce is yummy all mixed up and leftovers keep well this way.
Nutrition
- Serving Size: 1 bowl
- Calories: 412
- Sugar: 16 g
- Fat: 14 g
- Carbohydrates: 51 g
- Fiber: 9 g
- Protein: 23 g
Love this! Make it several times a month.
Oh my goodness this was wonderful. I think I was saying yum with every bite.
Love this! It’s my go for most busy work weeks…so easy to prep for a few salads for the week. The spice is just enough. 😁
So so good, a new staple in our house for sure! Thanks again!
I made this and thought it was great! I loved that everything but the rice and tofu were uncooked—easier and healthier. I loved both sauces. I loved the tofu. Both of my teenagers gobbled it up, so that’s a high compliment! Thank you!
haha – teenager approval is the BEST compliment. So happy and your family enjoyed it. Thanks for the comment, I really appreciate it!
This bowl is just incredibly nutrient-dense, Deryn! The combination of ingredients is simply finger-licking. Is there any alternative to soy sauce?
Tamari or coconut aminos 🙂 Thanks, hope you enjoy.
Looks delish. Is there a link to the ‘quick ponzu sauce.’ recipe? And, will this recipe work with the traditional organic Nagoya tofu that is not sprouted? Thank you!
I’m not sure what Nagoya tofu is, is that a brand? Any firm or extra-firm tofu will work though 🙂 You can use this recipe: http://www.feastingathome.com/poke-bowl/ for easy ponzu and there are plenty of other good ones online you can find with a quick Google! Enjoy.
Happy Friday,
I must say that the baked Tofu with veggies looks pretty good. Back in the Brooklyn days of the early 1990’s, my former best friend and I used to take the Flatbush Avenue 2IRT to downtown Brooklyn to this amazing health food store that’s still there today called Perelandra Natural Foods. They’re located off of “if I can remember correctly and if my mind serves me right” Court and Joralemon street near the Brooklyn Supreme Court. Their store has some of the best healthy stuff you’ve ever seen. And this was the era-time when my former best friend introduced me to Tofu and West Soy products and soy milk. Since discovering how nutritious and versatile Tofu is, I fell in love and still eat it from time to time. I sometimes stir-fry it with Snow Peas, Chestnuts “if I can remember,” Broccoli, and Bragg Aminos to it. And then I dive right in and smash it up real good 🙂
Keep these things in mind when striving to eat healthy:
Low-sodium (Smedium) on the carb intake
Watch fat calories
Pinch caloric intake as much as possible
Eat after your morning cardio or workout
Steam food more often rather than cooking with grease or saturated gravy
Don’t overlook consuming certain raw foods, such as raw corn, green beans, snow peas, and cabbage
Juice more fruits and veggies for increased health and vitality
Increase your intake of fresh foods to keep a healthy libido
and anything else you can creative think of that will benefit your overall health.
And I recently learned Avocados are good for naturally raising Testosterone in Men, which is a good thing in marriage. 🙂
wow !! nice abs colorful recepie
I should not be looking at your recipes before dinner, because now I am starving. Your presentation is amazing. Preparing tofu can be a long process. Thanks for the dry-frying tip. I will have to try that one. I bookmarked this one for later.
Haha..I hear ya, I was browsing some blogs this morning and now I want brownies at 8 am. Tofu is usually a pretty quick process for me! Hope the tips help. Enjoy!